Chicken with Chinese Mushrooms

This recipe for chicken with Chinese mushrooms is so good and authentic; your guests will think it came from a Chinese restaurant!

I recently discovered a Chinese grocery in my town. I’ve always wanted to make homemade Dim Sum so I had to go in for some wonton wraps. While shopping, I saw they had a whole selection of dried mushrooms that I’ve seen in restaurant food, but have never seen in the grocery store. I chose the black mushrooms because they looked to be the most similar to the ones I see so often in Chinese dishes.

Why this recipe works:

You can’t even order takeout in the amount of time it takes to make this dish!

Adding the liquid from the soaked mushrooms is the perfect natural flavor addition to the sauce.

I have to admit that dried, these mushrooms don’t look too appetizing. Believe me, once they are re-hydrated they are packed with flavor and become the star of the dish! While I was at the store, I also picked up some Chinese rice wine, which I have been looking for forever! Wow, it adds such an authentic flavor!

When I created this recipe, I was trying to replicate a dish I get from my local Chinese restaurant. So, I guessed at most of the ingredients. I’ll admit that it didn’t come out exactly like the dish I was basing it on. In other words, I guessed wrong, but it was still really delicious!

Cook’s Tips:

If you can’t find Chinese mushrooms, shiitake mushrooms would be a perfect replacement.

Having trouble finding Chinese rice wine? You can replace it with dry sherry (which until now, I have always used in my Chinese cooking and it works really well).

I like to keep the mushrooms whole, but if they are too large, you can slice them.

Instructions

In a small bowl, soak the mushrooms in warm water for 20 minutes or until they become tender.

Remove the mushrooms from the water with a slotted spoon and squeeze to remove any excess liquid. Reserve about 1⁄4 of the liquid and set aside. I like to keep the mushrooms whole, but if they are too large, you can slice them.

Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. Add the garlic and ginger to the hot oil. Stir-fry for about 30 seconds.

Add the chicken and stir-fry about a minute.

Add the mushrooms and stir-fry another 2 or 3 minutes.

Add the oyster sauce, dark and light soy sauce, rice wine or sherry, the reserved mushroom liquid, and cornstarch mixture. Bring to a boil and stir-fry until the mushrooms are coated and the sauce has thickened (another 2 or 3 minutes).

Stir in the green onion.

Serve immediately with fried rice or side of your choice.

Nutrition Facts

Chicken with Chinese Mushrooms

Amount Per Serving

Calories 195Calories from Fat 54

% Daily Value*

Total Fat 6g9%

Saturated Fat 3g15%

Cholesterol 72mg24%

Sodium 901mg38%

Potassium 485mg14%

Total Carbohydrates 7g2%

Protein 25g50%

Vitamin A1.3%

Vitamin C2.9%

Calcium1.3%

Iron4%

* Percent Daily Values are based on a 2000 calorie diet.

Are you making this recipe? I LOVE to see your creations so snap a photo and tag @ErrensKitchen on Instagram with the hashtag #ErrensKitchen and please give a star rating below ★

Update Notes: This post was originally published in June of 2014, but was republished with tips in July of 2018.

Hi Janet, You’re not the first to say this. The liquid the mushrooms are soaked in add a lot of flavor so if you tale some of that and mix it with some cornstarch, it just may work. Let me know if you try it!

Wow, I made this last week and it turned out terrific! It’s a definite keeper. The only changes I made were using just one type of soy sauce instead of two and used natural rice vinegar instead of rice wine because that’s what I had. I also added more soaking juice for more sauce. What a winner! Thank you so much for sharing.

Hi Ana, So sorry for the late reply. I haven’t been well for some time and the app on my phone doesn’t allow me to reply to comments. I don’t like posts to go unanswered though so just want to say thank you for the feedback and I’m so happy to hear you enjoyed it! 🙂

I’ll just say when I saw the picture of the chicken and mushrooms it looked exactly like how my dad makes it. Although my dad leaving in another state and asking how to make stuff hasn’t been an easy task. I did your recipe last night and let me just say it tasted just like my dads cooking! I’m so glad I stumbled on your site! And my boyfriend loved it also.. ?

Hi Erren,
Wonderful recipe. Tried it tonight and was very impressed. The only difference from what I had growing up was the absence of the dark soy. And to ones whom want the sauce to thicken, add the mushroom water sparingly otherwise you will need to add corn powder or potato starch.

I also had to thicken mine with corn starch. But this dish is siimply delicious! This is my second time making this and is a fave in my house! My husband said it takes like authentic chinese food it is too yummy. I am making it this time without the green onions but I think i will keep them next time. They also really set this dish off. Thank you so much for sharing this wonderful recipe! 🙂

Hi, this sounds like another delicious version..what my mom does instead is marinate cut up chicken (chopstick size) in grated ginger, grated garlic, a drop of sesame oil(it’s really strong), light soya sauce, salt, ground white pepper, Chinese rice wine for about half an hour. Soak Chinese mushrooms (only in cold water with little light soya sauce mixed in, hot water makes it bitter) until soft. Slice mushrooms, sieve soaking water to remove grit. Then in hot pan with oil, fry up marinated chicken until cooked through. Add mushrooms. Add enough mushroom liquid and water to make as much gravy. Stew covered on low for about 10 min. Season to taste with more light soya sauce if needed. Thicken with paste of corn flour and water. Serve with sauteed green veg on side with white rice. My favorite comfort food.